This recipe is a spin-off of the traditional Indian saag-paneer dish and was a spur of the moment creation. Saag refers to a leaf based dish made usually of spinach or mustard greens. Since I had neither spinach nor mustard greens on hand, I used kale. Traditionally, saag-paneer has more greens and less paneer. I made this dish with more paneer in it.
You will need: (* – refer Notes)
- Kale leaves (or spinach or mustard leaves) – 1 medium bunch , roughly chopped
- Paneer* – 1 cup, cut into 1/2 inch cubes
- Oil – 2 tbsp
- Onion – 1 small, finely chopped
- Ginger – Grated or finely chopped, 1 tbsp
- Garlic – Grated or finely chopped, 1 tbsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Salt – to taste
- Cream – 1/2 cup**
For tempering (optional)
- Mustard seeds – 1/2 tsp
- Curry leaves – 1 small sprig
Notes:
*Here is a simple recipe for fresh homemade paneer. It is also easily available at most supermarkets.
**I made this dish to resemble a dry side dish rather than a curry. You can adjust the amount of cream to make it with more gravy.
How to:
- Heal oil in a pan.
- Add the mustard seeds and curry leaves.
- Once the mustard seeds start sputtering, add the onions, ginger and garlic. Saute them well till they release a wonderful aroma and turn golden brown.
- Add the turmeric powder and red chili powder.
- Add the kale leaves and salt. Cover and cook till the leaves are tender and mushy.
- Add the paneer cubes and cook for a couple of minutes.
- Add the cream and stir gently on a low heat (so as not to curdle the cream). Check seasoning and cover and cook for a few minutes.
- Gently bruise the paneer cubes with the back of a spoon.
- Serve hot with rice or Indian flat bread like naan or rotis.
I hope you enjoy this mild vegetarian dish. Let me know if you make it.
Do you tweak any traditional recipes and come up with new ones?
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Linda says
I never work with curry but it’s supposed to have multiple health benefits! Take care and thanks for making What to do Weekends GREAT!! Linda
Anjana says
Hey Linda, thanks for visiting. You have an amazing blog!
And yes, the spices in curry do have aniti-inflammatory, antioxidant and digestive properties!